Creamed Corn And Butternut Squash Pasta Bake Recipe

Name: Creamed Corn And Butternut Squash Pasta Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 oz butternut squash, peeled, seeded, cut into 3/4-inch cubes; 2 tbsp butter, melted; 12 oz elbow macaroni; 1 None red onion, chopped; 2 cloves garlic, crushed; 1 tsp smoked paprika, plus additional, to sprinkle; 1 1/2 cups heavy cream; 2 None corn cobs, kernels sliced off (or 1 cup frozen or canned corn); 3/4 cup grated Parmesan cheese; None None Snipped fresh chives, for garnish

Servings: persons

1
Preheat the oven to 400u00b0F. Line a baking pan with parchment paper. Place butternut squash on pan. Drizzle with 2 tsp of the butter and toss to coat. Season to taste. Bake for 20-25 mins, until tender.
2
Meanwhile, cook pasta according to package directions. Drain and return to pan.
3
Heat remaining 4 tsp butter in a large skillet on medium heat. Saute onion for 3-4 mins, until tender. Add garlic and paprika. Cook for 1 min, until fragrant. Add cream and corn kernels. Bring to a boil. Reduce heat to low. Simmer for 4-5 mins.
4
Add butternut squash and cream mixture to pasta; toss to coat well. Season to taste. Spoon into a large, shallow baking dish. Sprinkle with Parmesan cheese and additional paprika.
5
Bake for 25-30 mins, until golden and bubbling. Serve sprinkled with chives.

1107

kcal

Calories

113

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 12 oz butternut squash, peeled, seeded, cut into 3/4-inch cubes, 2 tbsp butter, melted, 12 oz elbow macaroni, 1 None red onion, chopped, and more.

Yes, Creamed Corn And Butternut Squash Pasta Bake falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Creamed Corn And Butternut Squash Pasta Bake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions